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Ropa Vieja de Res en Salsa de Tomate
A flavorful Cuban shredded beef dish simmered in a rich tomato sauce, distinct from the classic Ropa Vieja by its emphasis on a saucier preparation and often incorporating more vegetables directly into the sauce.
đ§ Ingredienser
- 2 lbs Flank steak or skirt steak
- 1 large Onion(chopped)
- 1 large Green bell pepper(chopped)
- 1 large Red bell pepper(chopped)
- 4 cloves Garlic cloves(minced)
- 28 oz can Crushed tomatoes
- 2 tbsp Tomato paste
- 1 cup Beef broth
- 0.5 cup Dry red wine(optional)
- 1 tsp Cumin
- 1 tsp Oregano
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil
- 0.25 cup Cilantro(chopped, for garnish)
đšâđł Instruktioner
- 1
Place the flank steak in a large pot or Dutch oven. Cover with water, add a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender.
â±ïž 1.5-2 hours - 2
Remove the beef from the pot and let it cool slightly. Reserve about 1 cup of the cooking liquid. Once cool enough to handle, shred the beef using two forks.
đĄ Proffstips: Shredding while warm makes it easier. - 3
While the beef is cooling, heat olive oil in the same pot (or a separate large skillet) over medium heat. Add the chopped onion and bell peppers and sauté until softened, about 5-7 minutes.
â±ïž 7 minutes - 4
Add the minced garlic and cook for another minute until fragrant.
â±ïž 1 minute - 5
Stir in the crushed tomatoes, tomato paste, beef broth, red wine (if using), cumin, oregano, and bay leaf. Bring the mixture to a simmer.
đĄ Proffstips: Ensure tomato paste is well incorporated. - 6
Add the shredded beef to the sauce. Season with salt and pepper to taste. Cover and simmer for at least 30 minutes, allowing the flavors to meld and the beef to absorb the sauce.
â±ïž 30 minutes - 7
If the sauce is too thick, add some of the reserved beef cooking liquid until desired consistency is reached. Remove the bay leaf before serving.
đĄ Proffstips: Adjust seasoning as needed. - 8
Garnish with fresh chopped cilantro before serving.
đĄ Proffstips: Fresh cilantro adds a bright finish.
đĄ Proffstips
- âFor extra tender beef, consider using a pressure cooker for the initial simmering.
- âDon't skip shredding the beef while it's still warm.
- âThis dish benefits from longer simmering time to allow flavors to deepen.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of sugar to the tomato sauce to balance acidity.
- Incorporate diced potatoes or carrots into the sauce during the last 30 minutes of simmering.
- Serve with white rice, black beans, or tostones.